SA RSA Online Course Details
Unit of Competency
SITHFAB201 Provide Responsible Service of Alcohol
Fully Accredited Statement of Attainment valid in Queensland, Northern Territory, South Australia, Western Australia
PayPal, Credit/Debit Card, Direct Deposit
By the end of this program you will be able to -
- Sell/serve alcohol responsibly
- In-depth understanding of facts & law related to alcohol consumption
- Ability to assess customer and refuse politely when needed, putting forward reasons for denial
- Ability to minimise harm to avoid customer intoxication, e.g. by suggesting food, water, low-concentration drinks
Short answer questions, fill in the blanks, multiple choice questions, single choice questions, scenarios
Sequence of steps towards getting your online SA RSA certificate
Sign up, log in and start the course. You can start and stop whenever you like, and resume later. The system automatically records all your progress and saves it on our servers. When you login next time, you can resume your course from where you left. Pay after you pass, self-paced start stop & resume anytime, tablet & smartphone compatible, secure payment modes, no hidden costs. You get a Certificate available for download from My Courses page instantly after you pay for a course you have successfully completed. We can also post you a printed hard copy of the Statement of Attainment for an additional payment of
Top learnings from RSA SA Online Course
- Always follow legislation and licensing requirements when selling or serving alcohol [You cannot mess with this, it can cause you lose $$$]
- Provide accurate information to customers on alcoholic beverages according to organisation or house policy and government legislation [As every action has equal and opposite reaction. So, providing incorrect information can lead to incorrect action by your employer against you]
- A standard drink contains approximately 10 grams of alcohol [Not all glasses hold just 10 grams of alcohol]
- Recognise erratic drinking patterns as an early sign of possible intoxication and take appropriate action [Offer food, water, non-alcoholic beverages and even organise transport if necessary… that's the best you can do]
- Politely decline requests for alcohol to be dispensed [Have the courage to say NO. Do the right thing because it is right]
- Identify customers to whom sale or service must be refused [Minors, intoxicated or disorderly person must not be entertained rather you must demotivate them. And for Minors, be careful, they can be Smart, always ask for proof of age prior to sale or service]
- Identify situations that pose a threat to the safety or security of colleagues, customers or property [These events are unexpected, be prepared to deal with them]
- If necessary, seek assistance from manager or supervisor [Don't try to do everything and anything... It's no harm to involve a more experienced person]
- 'Time' and 'NO alcohol' are the only ways that can sober the effect of alcohol [It's good to take to break every now and again]
Elements and Performance Criteria of RSA South Australia Online Course
Elements describe the essential outcomes of a unit of competency.
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.
1. Sell or serve alcohol responsibly.
- 1.1 Sell or serve alcohol according to provisions of relevant state or territory legislation, licensing requirements and responsible service of alcohol principles.
- 1.2 Provide accurate information to customers on alcoholic beverages according to organisation or house policy and government legislation, including types, strengths, standard drinks and the alcoholic percentages of a range of frequently sold alcoholic beverages.
- 1.3 Assist customers with information on the range of non alcoholic beverages available for purchase.
- 1.4 Identify issues related to the sale and service of alcohol to different types of customers, especially those at risk, and incorporate them into sales or service.
2. Assist customers to drink within appropriate limits.
- 2.1 Prepare and serve standard drinks or samples according to industry requirements.
- 2.2 Encourage customers courteously and diplomatically to drink within appropriate limits.
- 2.3 Recognise erratic drinking patterns as an early sign of possible intoxication and take appropriate action.
- 2.4 Monitor emotional and physical state of customers for signs of intoxication and ill effects of illicit or other drug usage.
- 2.5 Where appropriate, offer food and non alcoholic beverages.
- 2.6 Politely decline requests for alcohol to be dispensed in a manner that is irresponsible, or which encourages the rapid or excessive consumption of alcohol, and advise customers of the reasons for the refusal.
3. Assess alcohol affected customers and identify customers to whom sale or service must be refused.
- 3.1 Assess intoxication levels of customers using a number of methods, including observing changes in behaviour, observing emotional and physical state, and monitoring noise levels and drink purchases.
- 3.2 When assessing intoxication, take into account factors that may affect individual responses to alcohol.
- 3.3 Identify customers to whom sale or service must be refused according to state and territory legislation, including minors, those purchasing on behalf of minors, intoxicated persons, and persons affected by the consumption of illicit and other drugs.
- 3.4 Where appropriate, request and obtain acceptable proof of age prior to sale or service.
4. Refuse to provide alcohol.
- 4.1 Refuse service in a polite manner and state reasons for the refusal.
- 4.2 Speak to intoxicated customers in a suitable and consistent manner, minimising confrontation and arguments and point out signage.
- 4.3 Provide appropriate assistance to customers when refusing service.
- 4.4 Where appropriate, give customers a verbal warning and ask them to leave the premises according to organisation or house requirements, the specific situation and provisions of state or territory legislation and regulations.
- 4.5 Use appropriate communication and conflict resolution skills to handle difficult situations.
- 4.6 Refer difficult situations beyond the scope of individual responsibility to the appropriate person.
- 4.7 Promptly identify situations that pose a threat to the safety or security of colleagues, customers or property, and seek assistance from appropriate colleagues according to organisational policy.